Tom's Favorite: Sweet and Sour Red Cabbage

Tom’s Red Cabbage

One of my cooking adventures was to prepare a German meal for the family. I don't remember them being crazy about the Sauerbraten, but Tom loved the red cabbage. When he would come home from NC State, I would include it in the menu. Whenever I fix it now, I always think of him. Tom has become quite the cook and enjoys preparing interesting dishes on the grill. It's not unusual for him to stop on his way home from work on his bike and pick something up to grill.

I'm not sure that his three children appreciate their dad's adventurous cuisine!

Ingredients

• 1/2 cup cider vinegar
• 1/2 cup packed brown sugar
• 1 medium head red cabbage, chopped (some prefer shredding)
• 4 bacon strips, diced
• 1 large Granny Smith apple, peeled and chopped
• 1/2 cup chopped red onion
• 1/4 cup apple cider or apple juice
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• a pinch of  ground cloves

1. In a large skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon, reserving drippings.
2. In the drippings, sauté onion until translucent;  add cabbage and apple and sauté until tender.
3. Add vinegar, apple cider, and brown sugar. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes. ( You may need to add water as it cooks down)
4. Stir in the red wine vinegar, salt, pepper and cloves. Simmer, uncovered, for 5 minutes or until tender. Sprinkle with reserved bacon just before serving.